This variation of mashed cauliflower makes a perfect low-carb side dish for a Mother’s Day brunch. Omit the chives if you’re going to top it with gravy.
1 medium head cauliflower, cut into small florets
1 small celery root (also called celeriac), peeled and cut into ½-inch cubes
3 Tbs. organic pasture-raised butter or organic extra-virgin olive oil
½ tsp. unrefined sea salt
1-2 Tbs. chopped fresh chives
- Place steamer basket in large pot, and fill with water to just below basket. Bring water
to a full boil. Add cauliflower and celery root, cover, and steam until fork-tender, about 12-15 minutes.
- Remove cauliflower and celery root from pot, drain water, and return vegetables to pot. Add butter and salt, and combine ingredients with immersion blender* until smooth. Taste, and adjust seasoning if desired. Mix in chives, and serve.
per serving: 142 cal; 4g pro; 9g total fat (6g sat fat); 14g carb; 23mg chol; 428mg sod; 4g fiber;
Related article:Side Dish Makeovers